Monostarch phosphate is prepared by treating starch with phosphoric acid. This causes the starch to partially hydrolyse (breakdown). Starch is a natural polysaccharide derived from the seeds, roots, and leaves of corn, wheat, potato, rice, tapioca and sago. Starch phosphates are stable against heat and acids and are used as thickeners, stabilisers and binders. Although used in a range of products, the most important applications are in batters for frozen foods, puddings, desserts, sauces, mayonnaise, salad dressings, pies and fillings, and instant beverages and dried foods.